User CookingNewbie

5

18

votes

11

answers

58k

views

How to imitate commercial fried chicken?

Jun 27 '19 at 21:29 Joe 71.1k

3

11

votes

3

answers

162k

views

Dough Too Wet - what to do?

baking dough kneading

Apr 16 '17 at 1:22 user57175 1

2

8

votes

7

answers

12k

views

Cheesier Cheese Sauce?

sauce cheese

Jul 22 '19 at 15:59 Kelly 11

8

votes

1

answer

20k

views

Arby's Roast Beef - what cut of meat?

beef roasting

Sep 11 '18 at 23:48 Kathie 1

6

votes

2

answers

2k

views

Why combine AP flour and bread flour?

baking flour

Mar 26 '19 at 5:00 FuzzyChef 33.3k

6

votes

3

answers

22k

views

Brining chicken wings

chicken

Dec 24 '15 at 16:56 Community♦ 1

1

5

votes

2

answers

7k

views

How to make frosting very white, fluffy, and shiny?

ingredient-selection frosting

Aug 11 '14 at 16:13 Oneira 111

4

votes

3

answers

551

views

How to “Sponge” in “Sponge and Dough”?

baking bread

Jan 9 '19 at 22:24 Community♦ 1

4

votes

1

answer

270

views

What happens to dough when sugar is added?

baking bread

Dec 13 '18 at 14:46 Rekamanon 276

1

4

votes

5

answers

8k

views

Potatoes in bread? How to estimate potatoes needed?

baking potatoes

Jan 27 '17 at 3:00 Ecnerwal 10.4k

3

votes

1

answer

209

views

Glucose in sweet bread?

baking bread sugar glucose-syrup

Apr 21 '20 at 17:22 myklbykl 4,619

3

votes

4

answers

16k

views

How to thin Ranch dressing?

salad-dressing

Sep 2 '19 at 21:26 Gordon Ramsay 1

3

votes

2

answers

4k

views

Why use citric acid and sodium hexametaphosphate in cheese sauce?

sauce cheese chemistry

Jul 2 '19 at 13:30 pleasePassTheCheese 736

1

3

votes

1

answer

470

views

When to add eggs in brioche?

baking bread

Feb 8 '19 at 22:58 Theodora Demetriou 31

3

votes

2

answers

45k

views

Frozen and Unfrozen Chicken: what's the difference?

chicken

Feb 9 '18 at 22:03 Community♦ 1

3

votes

4

answers

3k

views

Emulsifier: is it safe to cook mayonnaise?

sauce ingredient-selection mayonnaise hot-sauce

Aug 22 '17 at 22:18 Bloodgain 698

3

votes

2

answers

5k

views

Margarine vs Butter in cinnamon roll schmear

baking margarine

Aug 6 '14 at 15:33 SourDoh 11.2k

3

votes

2

answers

39k

views

Brine, then marinate?

marinade brining

Jul 29 '14 at 12:39 Don 11

3

votes

1

answer

613

views

Alton Brown's Buffalo Wings

baking chicken chicken-wings

Jun 21 '14 at 11:03 James McLeod 1,973

3

votes

2

answers

9k

views

Bread too dense

baking baking-powder

Nov 2 '13 at 21:20 Community♦ 1

1

3

votes

1

answer

6k

views

Vodka for crispy wings - substitute?

batter chicken-wings

Jan 7 '13 at 16:23 KatieK 7,758

2

votes

3

answers

130

views

Making Dough: Preferment + Cold Rise - Necessary?

baking

Oct 16 at 16:00 Community♦ 1

2

votes

2

answers

676

views

Top of Dough “Cracked” During Cold Rise - is it bad?

baking bread

Aug 1 '19 at 15:35 lidia soares 1

2

votes

1

answer

591

views

How much gluten for soft, airy, enriched dough?

baking bread

Dec 12 '18 at 12:07 rumtscho♦ 111k

2

votes

1

answer

3k

views

How to Sous Vide Chicken Wings?

sous-vide chicken-wings

Feb 15 '17 at 2:44 Community♦ 1

2

votes

3

answers

1k

views

Why are Cinnabons so soft and moist?

baking

Dec 12 '16 at 8:11 rackandboneman 15k

2

votes

1

answer

6k

views

Which sugar for brining?

ingredient-selection brining

Jun 2 '16 at 19:31 Chris Bergin 874

2

votes

1

answer

5k

views

Hot Sauce: margarine versus butter

butter margarine

Jul 28 '14 at 13:41 rumtscho♦ 111k

2

votes

2

answers

15k

views

Butcher/Cooking Twine - safe for BBQ?

roasting barbecue

Jan 11 '14 at 3:46 Didgeridrew 6,917

1

vote

2

answers

170

views

What is this bread making technique called?

baking bread

Jan 2 '19 at 12:26 rumtscho♦ 111k

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47 Questions

How to imitate commercial fried chicken?

Dough Too Wet - what to do?

Cheesier Cheese Sauce?

Arby's Roast Beef - what cut of meat?

Why combine AP flour and bread flour?

Brining chicken wings

How to make frosting very white, fluffy, and shiny?

How to “Sponge” in “Sponge and Dough”?

What happens to dough when sugar is added?

Potatoes in bread? How to estimate potatoes needed?

Glucose in sweet bread?

How to thin Ranch dressing?

Why use citric acid and sodium hexametaphosphate in cheese sauce?

When to add eggs in brioche?

Frozen and Unfrozen Chicken: what's the difference?

Emulsifier: is it safe to cook mayonnaise?

Margarine vs Butter in cinnamon roll schmear

Brine, then marinate?

Alton Brown's Buffalo Wings

Bread too dense

Vodka for crispy wings - substitute?

Making Dough: Preferment + Cold Rise - Necessary?

Top of Dough “Cracked” During Cold Rise - is it bad?

How much gluten for soft, airy, enriched dough?

How to Sous Vide Chicken Wings?

Why are Cinnabons so soft and moist?

Which sugar for brining?

Hot Sauce: margarine versus butter

Butcher/Cooking Twine - safe for BBQ?

What is this bread making technique called?